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["Poke potatoes all over with a fork.", "Bake in preheated 400F oven for 1 hour or until very tender (err on the side of overcooking).", "Beat together egg, egg yolk and salt; add nutmeg and/or parmesan, if using.", "Once potatoes are cool enough to hold (but still very warm), remove the skin and pass through a potato ricer or a food mill fitted with a small-hole disc.", "Spread potatoes on a clean work surface which has been lightly floured.", "Drizzle beaten egg over potatoes and sprinkle with about 3/4 cup flour.", "Using a bench scraper, lift and turn the potatoes over on themselves, mixing in eggs and flour.", "Continue to scrape and turn until it forms a soft mass.", "Add more flour as needed until it becomes a soft but workable dough and stops being sticky.", "Use the smallest amount of flour necessary to make a smooth, cohesive mass.", "Shape the dough into a thick log.", "Scrape clean your work surface.", "Remove a quarter of the log, keeping the remainder covered with a damp towel.", "Lightly flour the work surface, and roll the small piece into a rope 1/2-3/4"" thick.", "Roll from the center out to the edges; do not stretch or tear the dough.", "Cut the rope into 1"" pieces.", "Optionally, roll each piece over the back of a fork to form ridges.", "Transfer to a cookie sheet and cover with a damp towel while working with the remaining dough.", "Cut off 1/3 of the remaining dough and repeat last 2 steps, then cut remaining mass in half and repeat twice more.", "Gnocchi can be frozen at this point - freeze on cookie sheet; when solid, transfer to airtight storage for up to three months.", "Uncooked gnocchi can be held in refrigerator up to 2 hours; any longer and they will get mushy.", "Cook gnocchi in heavily salted boiling water; if cooking the entire amount, divide into two batches.", "Cook 1-2 minutes, until they float.", "Serve immediately with a simple sauce, or shock in ice water, then toss with a little olive oil and refrigerate until needed.", "Reheat in boiling water, or saute until browned and a little crispy."]
